Dal Makhani

Dal Makhani

Let us get started with rich and tasty Restaurant Style Dal Makhani

So guys today I bring you an amazing recipe for one of the classic dishes Dal Makhani. It is probably the most sold dish in any restaurant. And is probably the only thing people order without even thinking twice. Because they know that it is worth it, every time. 

Story of Dal Makhani

This dish originated before India’s freedom and has a long history. It was created by a person named Kundan Lal Jaggi. He worked at a restaurant called Moti Mahal. This restaurant is still located in Delhi and guys it is one of the historical restaurants. So please if you get a chance to visit do visit. A lot of Indian dishes that are famous throughout the globe today started from this restaurant and by Indian, I mean Punjabi food.

Again, it gained a lot of popularity during the time of partition when the Punjabis moved to India and this dish was introduced to the locals by Kundan Lal Gujral, Thakur Das and Kundan Lal Jaggi. Click here to read more about dal makhani.

Evolution of Dal Makhani

It has changed a lot in different parts of the Indian subcontinent and it is different from what it used to be way back. It is traditionally cooked in a large vessel overnight. The lentils used in this recipe are mainly urad dal and rajma. Also known as whole black lentils and red kidney beans with some butter and cream. Some people end up using yoghurt, milk and various other dairy products to give the richness. Although it can be made without a dairy product as well and still turns out really delicious.

Homemade Dal Makhani

But over the time people started using pressure cookers for household cooking. Due to that today we all and up using a pressure cooker to boil the dal. Although it was a dish that used to be cooked only in restaurants back then. Eventually, it was prepared at homes as well. And then it was also known as Maa Di Dal. Another name for this dish, not so popular but yet natively used only in the sub-region of Punjab.

Now today in this recipe I will be giving you to the easiest and the quickest method for making the best dal makhani. But again if you want to experience the history and how delicious it can become if you just cook it overnight on slow flame. You are free to do that and please do it on a wood fire, not on a gas range. Without any delay let’s get started with this recipe and its components.

The Dal

dal makhani finishing

Traditionally we only use two varieties of lentils in this recipe that is urad dal and rajma. Also known as whole black lentils and red kidney beans. Soak the dal overnight with enough water. The next day takes the dal in a pressure cooker with enough water a little salt and few whole spices like cardamom, cinnamon, and clove. Cook it in the pressure cooker until soft and mashy. It should take about 4-5 whistles in the pressure cooker and your dal will be ready.

The Gravy

Dal Makhni Gravy

A lot of people miss out on the gravy part of this dish. I went to a couple of recipes on the internet for dal makhani and I realised that all these recipes have not clearly explained the base of this recipe. There is a huge amount of difference between the base and the body. The body is obviously provided by the dal but the base is an onion tomato gravy.

So for that, we will start with some mustard oil in a Kadai and then add a few whole spices like cinnamon, cardamom, and cloves. Then we will add an equal amount of onion and tomato with some ginger and garlic. Make sure the amount of Ginger is a little more than garlic because this recipe has a pretty dominant flavour of Ginger. Then cook it until soft and mashy and now it’s time to grind that in the food processor.

adding dal to gravy

It’s very much similar to a makhani gravy or onion tomato masala. But if you look into that it’s neither of them and it’s just a separate base for only and only dal makhani. This gravy will provide you with all the flavours that you observe in dal makhani and without this, this recipe is just another dal and to be very honest you are missing out on a lot of flavours.

The Cream

So we will be using some cream for this recipe although you can use any dairy product like yoghurt or milk. We always add the cream towards the end. And while we are adding the cream we have to make sure that we continuously stir the dal makhani so that it doesn’t curdle. 

Dal makhani is very dark in colour if we don’t add the cream. The cream makes sure that it lightens the colour a bit and also gives a little sweet taste and richness.

The Butter

Without butter dal makhani doesn’t feel like dal makhani. That is because the little amount of butter that we add towards the end makes a huge difference in the Aroma of dal makhani. Although if you are a big fan of butter you can always add a little more butter to the gravy as well. But I used some mustard oil just to give it that Punjabi twist.

Finishing Dal Makhani

So a lot of you ignore this step very casually but it is more important than you think it is. At this stage, we add all the major ingredients that make dal makhani what it is. So finishing a dal makhani always starts with the addition of the cream. After we add the cream we will still cook it for 5 minutes and then we will add a good amount of butter and some roasted Kasuri methi. Kasuri methi is basically dried fenugreek leaves. Always make sure that you roast it lightly and then crush it and add it.

Now the most important step in finishing dal makhani. Take some juliennes of Ginger and then take around 30 ml of mustard oil and heat it till it smokes. Now add the ginger and deep fry it till golden brown and crispy. Now add that Ginger with the oil to dal makhani and your dal makhani is done.

Yield: 6

Dal Makhani

Dal Makhani

So guys today I bring you an amazing recipe for one of the classic dishes Dal Makhani. Dal Makhani is probably the most sold dish in any restaurant and is probably the only thing people order without even thinking twice. Because they know that it is worth it, every time. 

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


For Dal Boiling

  • 100 g Red Kidney Beans (Rajma)
  • 100 g Black Whole Lentils (Urad Dal)
  • 3 inch Cinnamon Stick
  • 2 Cardamom
  • 5 Cloves
  • Salt as required

For Gravy

  • 3 Tomatoes
  • 2 Onions
  • 3 inch Cinnamon Stick
  • 2 Cardamom
  • 5 Cloves
  • 20 g Garlic
  • 30 g Ginger
  • 10 ml of Mustard Oil
  • Salt as required
  • 1 tbsp Kashmiri Chilli Powder
  • 1 tspn Garam Masala
  • 1 tbsp Corriander Powder
  • 1/ tbsp Cumin Powder

For Finishing

  • 100 ml Fresh Cream
  • 40 g Butter
  • 1 tbsp Dried & Roasted Kasuri Methi (fenugreek leaves)
  • 10 g ginger (julienne)
  • 20 ml of Mustard Oil


  1. So the first thing you have to do is soak the dal overnight in enough water.
  2. Next morning take your dal in a pressure cooker with enough water, some salt, and whole spices like cinnamon, cardamom, and cloves. Boil the dal till it is soft and mashy, that should take about 4-5 whistles in the pressure cooker.
  3. Now in a Kadai or a pan take some mustard oil and heat it.
  4. Now it's time to add roughly chopped tomatoes, onions, ginger, garlic and a little bit of salt.onion and ginger garlic sauteonion tomato masala
  5. Cook it till it is soft and mashy and then grind it into a smooth puree.Gravy
  6. Now in the same kadhai take some mustard oil and then temper with some whole spices like cinnamon, cardamom, and cloves. Now add the gravy puree that you made earlier to the Kadai and cook for 20 to 30 minutes or until the oil floats on top.dal makhani gravy
  7. Also add some cumin powder, coriander powder, garam masala powder and Kashmiri chilli powder and cook for a while.dried masala and gravy
  8. Now it's time to add your boiled dal and then once you add the dal cook for another 20 minutes.cooking gravy
  9. Keep stirring the dal in between so that it does not settle at the bottom of the pan.adding dal to gravy
  10. Now to finish it add some fresh cream, butter and a little bit of roasted and dried Kasuri methi.finishing
  11. Cook it for another 5 minutes and then turn off the flame.
  12. Now it's time to take some ginger julienne and fry in 20 ml of mustard oil and then add the mixture to your dal makhani and mix properly.
  13. Your dal makhani is ready.


  • Always make sure that when you add the fresh cream to the dal always keep stirring otherwise it will curdle the cream.
  • Make sure that you always roast the Kasuri methi otherwise it will not give a good flavour.
  • Soaking the dal overnight is very important for a good dal makhani.
  • Always add more Ginger then garlic in this recipe.

Nutrition Information



Serving Size


Amount Per Serving Calories 247Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 34mgSodium 326mgCarbohydrates 20gFiber 6gSugar 4gProtein 6g

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